Tourtiere Recipe
Would you like to try a tasty Tourtiere recipe? Make the Canadian Tourtiere as a Dessert and it will make your guests come back at your door step. Easy eater, Fussy eater. No problem! Try this recipe for Tourtiere and win over all.
Ingredients
1/2- inch slice salt pork, diced, or 3 slices bacon, diced
1 small onion, chopped
1/2 clove garlic, crushed (optional)
2 pounds lean shoulder pork, ground
3/4 cup meat stock, bouillon or consomme, or 2/3 cup water and 2 tablespoons meat glaze
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1/2 bay leaf
1/8 teaspoon mace
1/8 teaspoon chervil, Pinch ground cloves, Pinch cayenne
1 slice day-old French bread
2 recipes Plain Pastry or Rough Puff Pastry for double-crust 8-inch pie
Directions
In large skillet saute salt pork over low heat un-til crisply browned.
Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.
Simmer, stirring occa-sionally, about 45 minutes.
Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.
(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.
Roll out 1/2 the pastry, and line 2 8-inch pie pans.
Trim edges, and add filling.
Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.
Bake at 425°F. 15 minutes; reduce heat to 350° F., and continue baking 25â€â€30 minutes.
Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.
Simmer, stirring occa-sionally, about 45 minutes.
Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.
(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.
Roll out 1/2 the pastry, and line 2 8-inch pie pans.
Trim edges, and add filling.
Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.
Bake at 425°F. 15 minutes; reduce heat to 350° F., and continue baking 25â€â€30 minutes.
